Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
554
Calories
35g
Protein
27g
Fat
44g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Sheep Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lbs/1 kg potatoes
- 7 oz/200 g sheep cheese
- 3 eggs
- 1 cup sour cream
- 4 oz/100 g butter
- salt
Directions
1
Wash the potatoes and boil in their jackets.
2
When they are done, peel and cut into medium thin slices.
3
In a well buttered dish, put one layer of potatoes, then some sprinkled cheese, then another layer of potatoes and then some more sprinkled cheese.
4
Repeat this until all potatoes and all cheese have been layered.
5
Pour the beaten eggs mixed with sour cream and salt on top, dot with some butter.
6
Bake for 25-30 minutes.
7
Serve hot with a vegetable salad.
8
Category:Moldovan Recipes
9
Category:Moldovan Snacks
Recipe sourced from
fandom